In saucepan, scald milk with remaining 1 tsp of salt and butter. In a cup, mix remaining ½ C. cornmeal with just enough water to moisten the meal and make a thick paste. Stir into warm milk. Stir cook over low to medium heat until thick. Remove from heat and add cheese and eggs. Pour over meat mixture. Let cool and a few minutes, then cover and refrigerate for at least an hour, or overnight. Remove from refrigerator 2 hours before baking, uncovered, 1 hour at 350 degrees, or until brown on top

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